Oreo Cheesecake batter :

1. Preheat the oven to 338°F / 170°C and set up a cupcake tin with baking paper.
2. Place whole Oreo cookies in the bottom of the paper cups.
3. Place cream cheese, sugar, and vanilla extract in a bowl and mix with an electric mixer on medium speed for 1-2 minutes until smooth and homogeneous.
4. Add the sour cream and the egg and mix again at medium speed to incorporate them well.
5. Finish by adding the chopped cookies and mix gently with a spatula until they are well incorporated into the mixture.
6. Pour the mixture into the paper cups to fill them completely.
7. Sprinkle small crushed Oreo cookies on top. 
8. Bake for about 15 to 18 minutes.
9. Let them cool in the oven with the door open for about 1 hour, then completely at room temperature before placing them in the refrigerator for at least 2 hours.

Cream cheese Oreo frosting :

1. Put all the ingredients, cream cheese, cold heavy cream, confectioner's sugar, vanilla and Oreo cookie powder in a medium bowl.
2. Mix at medium speed with an electric mixer for about 3-4 minutes until you have a smooth and firm cream.
3. Fill a pastry bag fitted with a piping bag with this frosting and decorate the top of the mini Oreo cheesecakes.
4. Sprinkle with Oreo cookie powder, add half a cookie and enjoy!